http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102742857-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_26ed25f3feac102eae4ed421389c340f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 |
| filingDate | 2012-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b8de6be42a05da49c0626c4a34d2bab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2822f16dba0266d3ec445347950a8c9f |
| publicationDate | 2014-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102742857-B |
| titleOfInvention | Technology for processing formaldehyde-free and benzo(alpha)pyrene-free smoked meat product |
| abstract | The invention belongs to the field of food processing and discloses a technology for processing a formaldehyde-free and benzo(alpha)pyrene-free smoked meat product. The technology comprises the following steps of 1, raw material selection and pretreatment, 2, pickling liquid preparation and pickling, 3, washing and drying in air, 4, pre-heating, drying and smoking, and 5, heat dissipation, vacuum packaging, labeling and warehousing. The technology adopts a sectional-type baking technology, improves product quality and solves the problems of meat product surface scabbing, drying and hardening caused by the traditional technology. The technology simplifies and optimizes the traditional smoking technology, shortens processing time, reduces a production cost, obviously improves product quality, and well solves the problems of meat product surface scabbing, drying and hardening caused by the traditional technology. Through the combination of the processes and use of a smoking solution which has effects of coloring and improving a taste and is safe, the formaldehyde-free and benzo(alpha)pyrene-free smoked meat product is obtained. |
| priorityDate | 2012-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 90.